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The reason it wasn't perfect was because it was too salty. This was due to transcription error, more than anything. Mr. M's mom gave him the recipe for the custard over the phone, but she was guessing on the exact amount of salt- she eyeballs an amount in her palm and throws it in. The guesstimate measure turned out to be a bit too much, so I just need to decrease the amount of salt next time, and it should taste fine.
Some things I learned:
Beat the eggs really well before mixing into the rest of the custard base. Otherwise you end up with bits of cooked egg in your custard.
Use a really fine sieve when rinsing the tapioca pearls, otherwise you'll lose a bunch done the drain.
the two sieves I've used to rinse my tapioca- the left one has mesh that is too far apart
close-up of the larger mesh sieve
the smaller mesh sieve- works great, but the whole sieve is a bit small for rinsing large amounts of anything
I'm very curious...how did your third attempt at gluten free frog eye salad turn out? If it was a success, I would love for you to post the recipe. Thanks!
ReplyDeleteCan you post the updated frog eye salad recipe? Mine has never turned out perfect either since going gluten free and I'm hoping you have figured it out. Thanks!
ReplyDeleteYou can find it at http://1001goals.blogspot.com/2011/11/gluten-free-frog-eye-salad-recipe-with.html, or just follow the link at the end of the post for the egg free option recipe. I edited that link to more accurately reflect that the actual recipe is there; hopefully that helps eliminate some confusion.
DeleteGood luck and hope it turns out yummy!